Wednesday, 17 March 2010

Mint and Oregano Lamb Patties

I accidentally stumbled across this recipe in Nigella Lawson's book "Forever Summer" when I was looking for something to bake. I must confess that as much as I love Nigella, and I really really do love her, I hardly ever cook from her books but this one caught my eye.

The day I made these for the first time I was originally meant to be making Chicken Korma a la Jamie Oliver and his Ministry of Food but uncharacteristly summer had found the West Midlands and i was 29degrees that day. As much as I love a good curry, that's not curry weather is it? So I thought I would give them these lamb patties a whirl.

I was so glad I did - these were awesome. Without a doubt one of the best meals that I've cooked in recent times and has become a firm favourite in the M household. Mr M gave them a 9.5 out of 10 (he said it probably really is a 10 but he's saving the top score, just in case I top trump myself one day). The patties were really easy to make - even better if you get yourself together and read the recipe in good time (unlike me) as they need a bit of resting time.

Mint and Oregano Lamb Patties


For the patties:

50g bulgar wheat

500g lean lamb, minced

4 teaspoons dried mint

4 teaspoons dried oregano

1 clove garlic, minced or grated

zest of 1 lemon

olive oil for frying

For the sandwiches:

approximately 8 pitta breads

2 Little Gem lettuces, shredded

large bunch of fresh mint, chopped

1 red onion, halved and sliced into thin half-moons

1 tub of houmous (approx 300g)
1 tub of Greek yoghurt (approx 300g)
approx 1 teaspoon
ground cumin

4 tomatoes

1 lemon


Soak the bulgar what by covering it with boiling water and leaving it for 15mins in a small bowl.

Drain the bulgar thoroughly, pressing the water out in a sieve and put it in a bowl with the lamb, dried mint, dried oregano, garlic and lemon zest. Stir everything thoroughly and then form into small walnut sized patties, flatten them slightly between your hands and arrange them on a cling-filmed baking sheet and place them in the fridge for 20mins (or up to 6 hours) to firm up.

Fry the patties in a little olive oil until cooked through and are golden brown on both sides. They shouldn't take too long and approximately 4mins on each side should be enough.

To make up the sandwiches - toast or warm each pitta and slice open. Stuff the pitta with the lettuce, onion, mint, tomato and spoon some houmous and yoghurt in along with a pinch of cumin. Put in three or four lamb patties and then spritz with lemon juice.

Now Nigella says she makes about 34 patties out of the mixture whereas I only managed to do about 19 so I am guessing mine were over-sized even though they looked quite small. She also reckons it makes about 8 "bulging" sandwiches. Himself and I did pig out a bit but the recipe would comfortably serve 4, especially with some rice or cous cous on the side.

I wholeheartedly recommend this recipe - it was delicious and a perfect summer meal (although patties are for life, not just for hot balmy summer evenings *sigh*).

love & kisses
Mrs M x


  1. Mmm, they sound fab. I shall add these to the Mrs Mac repertoire when it gets a bit warmer.

  2. They are really good. A bit of a faff but worth the effort I think. I might make them again this weekend, they always go down well.


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